35+ Mouthwatering Sunday Dairy-Free Chicken Recipes for a Flavor-Packed Dinner

Sunday dinners are the perfect time to gather with family or friends and enjoy a hearty meal together.

For those who follow a dairy-free lifestyle, it can sometimes feel like a challenge to create a satisfying Sunday feast.

However, with the right recipes, you can make Sunday dinners even more delightful without any dairy! Chicken is a versatile and protein-packed ingredient that pairs perfectly with a wide variety of flavors and cooking methods.

In this blog post, we’re sharing 35+ delicious dairy-free chicken recipes that are perfect for Sunday dinners.

From savory casseroles to flavorful roasted dishes, these recipes are not only dairy-free but also easy to prepare, making them the perfect choice for a stress-free and delicious meal.

Whether you’re cooking for a large group or a smaller family, there’s a recipe here that will meet everyone’s tastes and dietary needs.

35+ Mouthwatering Sunday Dairy-Free Chicken Recipes for a Flavor-Packed Dinner

There’s no need to sacrifice flavor or comfort when following a dairy-free lifestyle.

With these 35+ Sunday Dairy-Free Chicken Recipes, you can enjoy a wide variety of flavorful, satisfying dishes that will please everyone at the table.

Whether you’re roasting, grilling, or baking, these recipes prove that dairy-free meals can be just as delicious and hearty as their traditional counterparts.

So, the next time Sunday rolls around, try one (or more!) of these recipes and make your meal both nourishing and delicious.

With these options, you’re sure to create a memorable dinner that will become a regular part of your weekend repertoire.

Dairy-Free Chicken Piccata

Chicken Piccata is a vibrant, flavorful dish with a tangy lemon sauce, briny capers, and perfectly cooked chicken breasts. This dairy-free version retains all the flavors of the classic while ensuring it’s light and creamy without the use of butter or cream. It’s an ideal Sunday dinner recipe, easy to prepare, and full of bright, zesty flavors that pair beautifully with rice, pasta, or a simple green salad.

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper, to taste
• 1/2 cup gluten-free flour (or regular flour)
• 3 tbsp olive oil
• 1/4 cup fresh lemon juice
• 1/2 cup chicken broth (low-sodium)
• 2 tbsp capers, drained and rinsed
• 1 tbsp fresh parsley, chopped

Instructions:

1. Season the chicken breasts with salt and pepper. Dredge them lightly in flour, shaking off any excess.
2. Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
3. In the same skillet, pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.
4. Stir in the capers and simmer for 2-3 minutes until the sauce slightly thickens.
5. Return the chicken breasts to the skillet and coat them in the sauce. Allow the chicken to reheat for 2-3 minutes.
6. Garnish with fresh parsley and serve hot.

This dairy-free Chicken Piccata is a fantastic, lighter twist on a classic Italian dish. The lemony sauce gives it a fresh, vibrant punch, while the capers add a delightful briny contrast. It’s quick to prepare, making it a perfect choice for a Sunday dinner. Whether paired with a side of roasted vegetables or creamy mashed potatoes (dairy-free, of course!), this dish is sure to please everyone at the table.

Dairy-Free Chicken Alfredo Pasta

A comforting, creamy chicken Alfredo that’s completely dairy-free? Yes, please! This dairy-free Chicken Alfredo Pasta features a rich, velvety sauce made from coconut milk, garlic, and a hint of nutritional yeast for a cheesy flavor without any dairy. It’s a hearty and satisfying dish perfect for a Sunday family meal, offering both indulgence and lightness in every bite.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 cup coconut milk (canned)
• 1 cup vegetable or chicken broth
• 1/2 cup nutritional yeast
• 1 tbsp lemon juice
• Salt and pepper, to taste
• 8 oz gluten-free pasta or regular pasta
• Fresh parsley, chopped (optional)

Instructions:

1. Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat, then cook the chicken for 5-7 minutes on each side until fully cooked. Remove and set aside.
2. Cook the pasta according to the package instructions. Drain and set aside.
3. In the same skillet, add minced garlic and sauté for 1-2 minutes until fragrant.
4. Pour in the coconut milk, vegetable broth, and nutritional yeast. Stir well to combine, and simmer for 5 minutes to thicken the sauce.
5. Slice the cooked chicken into strips and add it back to the skillet. Stir in the cooked pasta and lemon juice, mixing everything together until well-coated.
6. Season with salt and pepper to taste and garnish with fresh parsley before serving.

This dairy-free Chicken Alfredo Pasta is the perfect creamy pasta dish without the need for any dairy. The coconut milk creates a rich, silky sauce, while the nutritional yeast brings a hint of cheesy goodness. It’s comforting yet light, making it a wonderful dish for a Sunday dinner. This recipe can be easily customized with vegetables like spinach or peas for added freshness. It’s sure to be a crowd-pleaser, even for those who aren’t following a dairy-free diet.

Dairy-Free Chicken and Vegetable Stir-Fry

This Dairy-Free Chicken and Vegetable Stir-Fry is a quick and healthy option for a Sunday dinner that’s packed with vibrant vegetables and tender chicken, all tossed in a savory stir-fry sauce. The sauce is made from a combination of soy sauce, ginger, garlic, and a touch of maple syrup, giving it a rich umami flavor without any dairy. It’s the perfect option for a lighter, yet satisfying meal that can be served with rice or quinoa.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1/2 cup snap peas
• 2 garlic cloves, minced
• 1 inch fresh ginger, grated
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup
• 1 tsp sesame oil (optional)
• Cooked rice or quinoa, for serving

Instructions:

1. Heat olive oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5-6 minutes, until browned and cooked through. Remove and set aside.
2. In the same skillet, add a little more olive oil if necessary and sauté the garlic and ginger for 1-2 minutes until fragrant.
3. Add the sliced bell pepper, zucchini, broccoli, and snap peas. Cook for another 5 minutes, stirring occasionally, until the vegetables are just tender.
4. In a small bowl, mix the soy sauce, maple syrup, and sesame oil together to create the stir-fry sauce.
5. Return the chicken to the skillet and pour the stir-fry sauce over everything. Stir well to combine and cook for an additional 2-3 minutes until everything is coated in the sauce.
6. Serve over cooked rice or quinoa.

This Dairy-Free Chicken and Vegetable Stir-Fry is a colorful and flavorful dish that comes together in no time. The combination of fresh vegetables and lean chicken makes it a light yet satisfying meal, while the stir-fry sauce delivers a deep, savory taste. Whether served over rice or quinoa, it’s a healthy and hearty option for your Sunday dinner, and it’s easy to make in just one pan for minimal cleanup. Perfect for anyone seeking a dairy-free alternative that doesn’t sacrifice flavor or texture!

Dairy-Free Chicken Tikka Masala

This Dairy-Free Chicken Tikka Masala brings the bold flavors of Indian cuisine to your Sunday table with a rich, aromatic, and creamy sauce made without any dairy. Marinated chicken is cooked in a spiced tomato sauce, creating a dish that’s deeply flavorful and satisfying. Perfect for those who want a delicious and comforting meal that’s both rich in flavor and dairy-free. Pair it with basmati rice or gluten-free naan for a complete meal.

Ingredients:

• 4 boneless, skinless chicken breasts, cubed
• 1/2 cup plain dairy-free yogurt (such as coconut or almond yogurt)
• 2 tbsp garam masala
• 1 tsp turmeric
• 1 tsp ground cumin
• 1 tsp paprika
• 1 tbsp minced garlic
• 1 tbsp grated fresh ginger
• 2 tbsp olive oil
• 1 onion, diced
• 1 can (14 oz) diced tomatoes
• 1 cup coconut milk
• Salt to taste
• Fresh cilantro, chopped for garnish
• Cooked basmati rice, for serving

Instructions:

1. In a large bowl, combine the cubed chicken, dairy-free yogurt, garam masala, turmeric, cumin, paprika, minced garlic, and grated ginger. Toss to coat the chicken and marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
2. Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes.
3. Add the marinated chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until the chicken is cooked through.
4. Pour in the diced tomatoes and coconut milk. Stir to combine and bring the mixture to a simmer. Cook for 10-15 minutes, allowing the sauce to thicken and the flavors to meld.
5. Season with salt to taste, and garnish with fresh cilantro.
6. Serve hot over basmati rice.

This Dairy-Free Chicken Tikka Masala is a comforting, flavorful dish that’s perfect for a Sunday dinner. The coconut milk creates a creamy sauce without any dairy, and the combination of spices brings warmth and depth to the dish. Whether you’re familiar with Indian cuisine or trying it for the first time, this chicken tikka masala will surely be a hit. It’s a perfect choice for a family meal that is rich, hearty, and entirely dairy-free.

Dairy-Free Baked Chicken Parmesan

This Dairy-Free Baked Chicken Parmesan offers the same crispy, golden crust and savory tomato sauce as the traditional dish but without any cheese or dairy. The chicken breasts are coated in a seasoned gluten-free breadcrumb mixture, baked until crispy, and topped with a flavorful dairy-free marinara sauce. This recipe is an excellent way to enjoy a comforting classic while keeping it completely dairy-free.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free breadcrumbs
• 1/4 cup nutritional yeast
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper, to taste
• 2 eggs, beaten
• 1 1/2 cups dairy-free marinara sauce (store-bought or homemade)
• Fresh basil, for garnish
• Olive oil spray

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, combine the gluten-free breadcrumbs, nutritional yeast, oregano, garlic powder, salt, and pepper.
3. Dip each chicken breast into the beaten eggs, then coat with the breadcrumb mixture, pressing gently to adhere.
4. Place the coated chicken breasts on the prepared baking sheet and lightly spray with olive oil to help them crisp up while baking.
5. Bake for 20-25 minutes, flipping halfway through, until the chicken is golden brown and cooked through.
6. While the chicken bakes, heat the marinara sauce in a small saucepan over medium heat.
7. Once the chicken is done, remove it from the oven and spoon a generous amount of marinara sauce over each chicken breast.
8. Garnish with fresh basil and serve.

This Dairy-Free Baked Chicken Parmesan is a lighter take on a classic comfort food. The crispy, breadcrumb-coated chicken pairs perfectly with the rich, tangy marinara sauce. Without the cheese, it’s still every bit as satisfying and flavorful, proving that dairy-free meals can still be indulgent. Whether you’re looking for a family-friendly dinner or a dish that’s sure to impress guests, this recipe offers all the familiar flavors of Chicken Parmesan, without the dairy.

Dairy-Free Lemon Herb Grilled Chicken

This Dairy-Free Lemon Herb Grilled Chicken is a zesty, fresh, and easy-to-make dish that’s perfect for a summer Sunday or any time you crave a light and healthy dinner. The chicken is marinated in a flavorful mix of lemon juice, olive oil, garlic, and fresh herbs, giving it a bright, vibrant flavor. Grilled to perfection, this chicken pairs wonderfully with a side of roasted vegetables, quinoa, or a crisp green salad.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup fresh lemon juice
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. In a small bowl, combine the lemon juice, olive oil, minced garlic, rosemary, thyme, salt, and pepper.
2. Place the chicken breasts in a resealable plastic bag or shallow dish, and pour the marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
3. Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates.
4. Grill the chicken for 6-7 minutes on each side, until the chicken is cooked through and has reached an internal temperature of 165°F (74°C).
5. Remove the chicken from the grill and let it rest for a few minutes.
6. Garnish with freshly chopped parsley and serve.

This Dairy-Free Lemon Herb Grilled Chicken is the ultimate simple yet flavorful dish for a Sunday meal. The marinade of lemon, garlic, and fresh herbs infuses the chicken with light, tangy flavors, while the grilling adds a nice smoky char. It’s perfect for anyone craving a healthy, dairy-free meal that’s packed with flavor. Serve it alongside your favorite sides, and you’ve got a meal that’s not only delicious but also easy to prepare, making it ideal for a weekend dinner.

Dairy-Free Chicken Alfredo

This Dairy-Free Chicken Alfredo reimagines the classic creamy pasta dish without any dairy. The rich sauce is made with cashews and coconut milk, giving it a smooth, velvety texture. Tender chicken breast is sautéed and served over your favorite pasta, creating a comforting, indulgent meal that’s perfect for Sunday dinner. This recipe is a great option for those craving a creamy, rich dish while keeping it dairy-free.

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 1 tbsp olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1/2 cup raw cashews (soaked for at least 2 hours)
• 1 cup coconut milk (full-fat)
• 1/2 cup vegetable broth
• 1 tsp nutritional yeast
• Salt and pepper, to taste
• 8 oz gluten-free pasta (or pasta of choice)
• Fresh parsley, chopped for garnish

Instructions:

1. Cook the pasta according to package directions and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the sliced chicken breast and cook for 5-7 minutes until browned and cooked through. Remove the chicken from the skillet and set it aside.
3. In the same skillet, add the diced onion and garlic and sauté for 2-3 minutes until softened.
4. In a blender or food processor, combine the soaked cashews, coconut milk, vegetable broth, nutritional yeast, salt, and pepper. Blend until smooth and creamy.
5. Pour the cashew cream sauce into the skillet with the onions and garlic. Stir well and bring to a simmer, cooking for 5 minutes until the sauce has thickened slightly.
6. Add the cooked chicken and pasta to the skillet and toss to coat everything evenly in the creamy sauce.
7. Serve hot, garnished with fresh parsley.

This Dairy-Free Chicken Alfredo is a delicious and creamy alternative to the traditional version. The cashew-based sauce creates a smooth, comforting texture, while the coconut milk adds a rich depth of flavor. With tender chicken and pasta, this dish will satisfy your cravings for a classic Alfredo, without the dairy. It’s a great meal for anyone looking for a dairy-free version of a beloved comfort food that’s rich, creamy, and full of flavor.

Dairy-Free BBQ Chicken

This Dairy-Free BBQ Chicken is a crowd-pleaser, perfect for a Sunday cookout or a simple weeknight dinner. The chicken is marinated in a tangy and smoky BBQ sauce made without dairy, then grilled or baked to perfection. The result is a juicy, flavorful chicken that pairs wonderfully with grilled vegetables or a side of coleslaw. This recipe is versatile, easy to prepare, and great for a family meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup dairy-free BBQ sauce (store-bought or homemade)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh cilantro, chopped for garnish

Instructions:

1. In a bowl, combine the olive oil, smoked paprika, garlic powder, salt, and pepper. Rub the mixture onto the chicken breasts and let them marinate for at least 30 minutes.
2. Preheat the grill or oven. If using the grill, heat it to medium-high; if baking, preheat the oven to 400°F (200°C).
3. Grill the chicken for 5-7 minutes per side, or bake in the oven for 20-25 minutes, until the chicken is fully cooked and has an internal temperature of 165°F (74°C).
4. During the last 5 minutes of cooking, brush the chicken with the dairy-free BBQ sauce and continue cooking until the sauce is heated through and slightly caramelized.
5. Garnish with fresh cilantro and serve.

This Dairy-Free BBQ Chicken offers all the smoky, tangy goodness of traditional BBQ chicken without any dairy. The chicken is perfectly marinated and grilled to juicy perfection, while the BBQ sauce adds just the right amount of sweetness and spice. Whether you’re serving it up at a family gathering or enjoying it for dinner, this dish is sure to be a hit. It’s a great option for anyone looking for a flavorful, dairy-free twist on a classic BBQ favorite.

Dairy-Free Chicken and Rice Casserole

This Dairy-Free Chicken and Rice Casserole is a comforting, one-pan dish that’s perfect for a busy Sunday. Tender chicken is baked with rice, vegetables, and a creamy dairy-free sauce made from coconut milk, making it a wholesome and filling meal. It’s easy to prepare and can be customized with your favorite vegetables or herbs. This dish is the ultimate in comfort food while being completely dairy-free.

Ingredients:

• 2 boneless, skinless chicken breasts, diced
• 1 cup long-grain white rice (or brown rice)
• 1 onion, diced
• 1 cup frozen peas and carrots
• 1 can (14 oz) coconut milk
• 1 cup chicken broth (dairy-free)
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe skillet or casserole dish, heat olive oil over medium heat. Add the diced chicken and cook for 5-7 minutes until browned and cooked through.
3. Add the diced onion to the skillet and cook for another 2-3 minutes until softened.
4. Stir in the rice, peas, and carrots, then pour in the coconut milk and chicken broth. Add the garlic powder, dried thyme, salt, and pepper, and stir to combine.
5. Cover the casserole with a lid or foil and bake for 30-40 minutes, until the rice is tender and the liquid is absorbed.
6. Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.

This Dairy-Free Chicken and Rice Casserole is the epitome of comfort food. The creamy coconut milk sauce infuses the chicken and rice with rich flavors, while the peas and carrots add a burst of color and nutrition. It’s an easy, wholesome meal that the whole family will love, and it’s perfect for those seeking a dairy-free dish that’s both hearty and satisfying. This casserole is a must-try for a cozy, hassle-free Sunday dinner.

Dairy-Free Chicken Stir-Fry

This Dairy-Free Chicken Stir-Fry is a vibrant and quick meal that combines tender chicken with colorful vegetables in a savory, dairy-free sauce. It’s a great choice for a Sunday dinner when you want something healthy, flavorful, and easy to prepare. Packed with protein and veggies, this stir-fry is perfect for anyone following a dairy-free diet. The combination of soy sauce, garlic, and ginger creates a deliciously aromatic base that will have everyone coming back for more.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 tbsp sesame oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 carrot, julienned
• 1 zucchini, sliced
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp rice vinegar
• 1 tsp honey (optional)
• 1 tbsp sesame seeds, for garnish
• Fresh cilantro, for garnish

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat. Add the sliced chicken and cook for 5-7 minutes, or until browned and cooked through. Remove the chicken and set it aside.
2. In the same skillet, add the sliced bell peppers, carrot, zucchini, and onion. Stir-fry the vegetables for 3-5 minutes until they are tender but still crisp.
3. Add the garlic and ginger to the skillet and cook for an additional minute until fragrant.
4. Return the chicken to the skillet and add the soy sauce, rice vinegar, and honey (if using). Stir everything together and cook for another 2-3 minutes until the sauce has thickened slightly and the chicken is heated through.
5. Garnish with sesame seeds and fresh cilantro before serving.

This Dairy-Free Chicken Stir-Fry is a perfect weeknight meal that’s both satisfying and healthy. The chicken is tender and flavorful, while the veggies add crunch and freshness. The sauce is light but packed with savory flavors, and the sesame seeds and cilantro bring a touch of crunch and freshness. This stir-fry is not only quick to make but also customizable with any vegetables you have on hand. It’s an ideal option for anyone looking for a dairy-free, balanced dish that doesn’t skimp on flavor.

Dairy-Free Chicken Tacos

Dairy-Free Chicken Tacos are a fun and flavorful way to enjoy tacos without the dairy. The chicken is seasoned with a blend of spices and cooked until tender and juicy, then served in soft corn tortillas and topped with a variety of fresh, dairy-free toppings. This meal is quick to prepare, making it a great option for a relaxed Sunday dinner. It’s fully customizable to suit everyone’s tastes, and the dairy-free toppings add a fresh twist to the traditional taco.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp garlic powder
• Salt and pepper, to taste
• 8 small corn tortillas
• 1/2 cup diced tomatoes
• 1/2 cup diced red onion
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• Lime wedges, for serving

Instructions:

1. Preheat a skillet over medium heat and add the olive oil. Season the chicken breasts with chili powder, cumin, paprika, garlic powder, salt, and pepper.
2. Cook the chicken breasts in the skillet for 5-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the skillet and let the chicken rest for a few minutes before slicing it thinly.
3. While the chicken cooks, warm the corn tortillas in a dry skillet for 1-2 minutes on each side.
4. Assemble the tacos by placing sliced chicken in each tortilla, then topping with diced tomatoes, red onion, cilantro, and avocado.
5. Serve with lime wedges on the side.

Dairy-Free Chicken Tacos are an easy, vibrant meal that everyone will enjoy. The perfectly seasoned chicken is the star of the dish, complemented by the fresh toppings that add flavor and texture. Whether you’re enjoying them on a relaxing Sunday or making them for a casual gathering, these tacos are a delicious and healthy option. The best part is how easily they can be customized with additional toppings or spice levels to suit your preferences. This is a great recipe for a dairy-free taco night that doesn’t sacrifice flavor or fun.

Dairy-Free Baked Chicken with Sweet Potatoes

This Dairy-Free Baked Chicken with Sweet Potatoes is a simple yet satisfying Sunday dinner that combines the heartiness of chicken with the sweetness of roasted sweet potatoes. The chicken is seasoned with herbs and roasted until golden and crispy, while the sweet potatoes are perfectly tender and slightly caramelized. This dish is full of flavor, and the best part is that it’s easy to prepare, requiring only one pan for both the chicken and the vegetables.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 large sweet potatoes, peeled and cut into cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the cubed sweet potatoes with 1 tbsp olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper. Spread the sweet potatoes evenly on a baking sheet.
3. In the same bowl, rub the chicken thighs with the remaining olive oil and sprinkle with dried thyme, salt, and pepper.
4. Place the chicken thighs on the baking sheet with the sweet potatoes, skin-side up.
5. Roast in the preheated oven for 35-40 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C) and the sweet potatoes are tender.
6. Garnish with fresh parsley and serve.

Dairy-Free Baked Chicken with Sweet Potatoes is a wholesome and comforting meal that requires minimal effort and delivers big flavors. The chicken thighs are crispy on the outside and juicy on the inside, while the roasted sweet potatoes provide a naturally sweet complement to the savory chicken. This dish is a great choice for a filling, family-friendly dinner that’s both nutritious and easy to make. It’s a great example of how simple ingredients can come together to create a delicious, dairy-free meal.

Dairy-Free Chicken and Rice Casserole

This Dairy-Free Chicken and Rice Casserole is a comforting, one-pan meal that’s perfect for a Sunday family dinner. Tender chicken, savory rice, and a blend of vegetables come together in a rich, dairy-free creamy sauce, creating a filling and satisfying dish. With no dairy required, the casserole is made creamy with coconut milk and a few simple ingredients, making it a great option for those following a dairy-free diet without sacrificing flavor. This casserole is an all-in-one meal that’s easy to make and perfect for leftovers.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 1 cup long-grain rice
• 2 cups chicken broth (dairy-free)
• 1 cup coconut milk (full-fat for creaminess)
• 1 medium onion, chopped
• 1 cup frozen peas and carrots
• 1 garlic clove, minced
• 1 tsp dried thyme
• 1/2 tsp paprika
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
2. In a large bowl, combine the shredded chicken, rice, onion, peas, carrots, garlic, dried thyme, paprika, salt, and pepper.
3. In a separate bowl, whisk together the chicken broth and coconut milk, then pour over the chicken and rice mixture. Stir everything together to ensure it’s well combined.
4. Pour the mixture into the prepared baking dish and cover tightly with aluminum foil.
5. Bake for 45-50 minutes, or until the rice is tender and the liquid has been absorbed.
6. Remove the foil, stir the casserole, and bake for an additional 5-10 minutes for a slightly crispy top.
7. Garnish with fresh parsley before serving.

This Dairy-Free Chicken and Rice Casserole is an easy and comforting dish that’s perfect for a Sunday family meal. The chicken and rice are cooked in a savory, creamy coconut milk-based sauce that makes every bite rich and flavorful. The addition of peas and carrots adds a nutritious element, while the rice absorbs all the delicious flavors. This casserole is perfect for meal prepping or serving as leftovers, and it’s a great way to enjoy a dairy-free comfort food classic.

Dairy-Free Chicken Parmesan

Dairy-Free Chicken Parmesan offers all the flavors of the classic dish without any dairy. With crispy breaded chicken, marinara sauce, and a sprinkle of dairy-free cheese, this recipe is perfect for anyone who loves traditional chicken parm but is avoiding dairy. The breading is crispy, the chicken is tender, and the marinara sauce is rich and flavorful, making this dish a crowd-pleaser for any Sunday dinner. It’s a great way to enjoy a comforting Italian meal that’s free from dairy.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup gluten-free breadcrumbs (or regular breadcrumbs for non-gluten-free)
• 1/2 cup almond meal or flour
• 2 eggs, beaten
• 1 cup marinara sauce (dairy-free)
• 1/2 cup dairy-free mozzarella cheese, shredded
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow bowl, mix the breadcrumbs, almond meal, oregano, garlic powder, salt, and pepper.
3. Dip each chicken breast into the beaten eggs, then coat it in the breadcrumb mixture, pressing lightly to ensure an even coating.
4. Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for 3-4 minutes per side until golden brown. Transfer the chicken to the prepared baking sheet.
5. Spoon marinara sauce over each chicken breast and top with dairy-free mozzarella cheese.
6. Bake in the preheated oven for 15-20 minutes, or until the chicken is fully cooked through and the cheese has melted.
7. Garnish with fresh basil before serving.

Dairy-Free Chicken Parmesan is a perfect alternative to the classic dish, offering all the delicious flavors without any dairy. The crispy breading combined with the savory marinara sauce and melted dairy-free cheese makes this a delightful meal. Whether you’re serving it with pasta, a side salad, or on its own, it’s sure to satisfy everyone at the table. This dish is a great way to enjoy a comforting Italian dinner while sticking to a dairy-free lifestyle.

Dairy-Free Chicken Soup

This Dairy-Free Chicken Soup is a warm, hearty, and nourishing dish perfect for a cozy Sunday dinner. With tender chicken, vegetables, and a flavorful broth, this soup is simple to make and full of comforting flavors. The addition of fresh herbs and seasonings enhances the taste, while the dairy-free broth keeps it light and wholesome. Whether you’re looking for a cozy meal on a chilly day or just need something nourishing, this chicken soup is the perfect choice.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 6 cups chicken broth (dairy-free)
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 1 cup frozen peas
• 1/2 cup parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, celery, and garlic, and sauté for 5-7 minutes, or until the vegetables are tender.
2. Add the chicken breasts to the pot and pour in the chicken broth. Add the thyme, rosemary, bay leaf, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the chicken is fully cooked.
3. Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
4. Stir in the frozen peas and continue cooking for another 5 minutes until the peas are heated through.
5. Garnish with fresh parsley before serving.

This Dairy-Free Chicken Soup is the ultimate comfort food, especially on a cool Sunday evening. The flavorful broth, tender chicken, and fresh vegetables combine to make a nutritious and satisfying dish. It’s easy to prepare and perfect for meal prepping or making ahead for busy days. This soup is not only dairy-free but also incredibly nourishing, making it a great option for anyone looking for a wholesome, cozy meal. It’s a simple yet fulfilling dish that will keep you warm and content all season long.

Note: More recipes are coming soon!